Corn Tortillas

• In a large bowl, mix the masa harina, warm water and salt until mixture comes together and forms a dough. Knead the dough for 1 minute until dough is smooth. Let dough stand for 5 minutes.
• Divide the dough into 10 equal balls to make 5 inch tortillas. To ensure uniform tortillas, use a size 40 scoop for 5 inch tortillas and a size 50 scoop for 4 inch street taco tortillas.
• Heat, a dry, griddle or non-stick skillet over medium-high heat until very hot.
• Cut two pieces of parchment paper to cover the width of a tortilla press. Place a piece of the parchment paper on the press. Place a ball of dough 2" from the hinge, then place the second piece of parchment paper on top of the dough. Close and press down firmly on the tortilla press. Open, peel back the parchment paper and carefully remove the pressed tortilla.
• Place the tortilla on the hot griddle and cook for 30 seconds. Flip the tortilla over and cook for 30 seconds. Flip it back and cook for another 30 seconds. Flip it one more time and cook another 30 seconds. Using a griddle will allow you to cook multiple tortillas at a time. Place cooked tortillas in a tortilla warmer or wrap in a kitchen towel to keep warm.